In a small bowl soak the dates and whole almonds for the crust. In a separate small bowl soak the cashews for the cream. Use hot water to soak the ingredients for about 30 min, so they'll soften quicker.

In a small saucepan melt your butter. Alternatively, you can melt the butter in the microwave. Once melted, set aside and let it cool down.

In the meantime, pour the milk into a middle size pot and bring it to the boil. Reduce the heat to low and add the semolina. Stir the mixture constantly (so it doesn't form lumps) for about 3 min. Set aside, let it cool down.

In a food processor combine the drained dates and whole almonds. Add the oat flour, ground almonds, whole oats, and melted butter and blend until the mixture is combined. Press the crust mixture into the bottom and sides of the tart tin. Place the prepared crust in the freezer for 15 min.

In a blender combine the cooked semolina, drained cashews, maple syrup, lemon juice, and salt. Blend all the cream ingredients until silky smooth.

Remove the crust from the freezer. Pour the cream filling over the crust. Decorate your tart with fresh fruits and desiccated coconut.

Place your tart into the fridge for at least 1 hour. Gently remove the tart from tin just before serving. Enjoy!